Veggie and Egg Muffins

Delicious veggie and egg muffins, perfect for a healthy breakfast.
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Veggie and Egg Muffins are a fantastic way to kick off your day with a healthy breakfast that’s both delicious and satisfying. Packed with vibrant vegetables and protein-rich eggs, these muffins are not only tasty but also easy to prepare. Whether you’re rushing out the door or looking for a nutritious snack, these muffins can fit perfectly into your lifestyle.

Why You’ll Love This Recipe

  • Quick & Easy: Perfect for busy mornings; takes just a few minutes to prep.
  • Simple Ingredients: Uses everyday ingredients that you likely already have in your kitchen.
  • Great for Meal Prep: Ideal for making in advance, ensuring you have a healthy breakfast ready to go.
  • Customizable: Mix and match your favorite veggies and cheese for a personalized touch.
  • Healthy and Satisfying: Packed with nutrients, these muffins keep you full and energized.

Ingredients Needed

  • Egg Mixture: 6 large eggs
  • Vegetables: 1 cup diced vegetables (like bell peppers, spinach, onions, etc.)
  • Cheese: 1/2 cup shredded cheese (any type you prefer)
  • Liquid: 1/4 cup milk
  • Seasoning: Salt and pepper to taste
  • For Cooking: Cooking spray or muffin liners

How to Make Veggie and Egg Muffins

  1. Preheat: Start by preheating your oven to 350°F (175°C). This ensures an even bake.
  2. Prepare Muffin Tin: Lightly grease a muffin tin with cooking spray or use muffin liners to avoid sticking.
  3. Mix Eggs: In a mixing bowl, whisk together the eggs and milk until they are well combined—this will create a fluffy texture.
  4. Add Ingredients: Fold in your diced vegetables, shredded cheese, and season with salt and pepper to create a delicious mixture.
  5. Fill Muffin Cups: Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full to allow room for rising.
  6. Bake: Place the muffin tin into the preheated oven and bake for 20-25 minutes, or until the muffins puff up and are lightly golden on top.
  7. Cool: Once done, let them cool for a few minutes before carefully removing them from the tin.
  8. Enjoy: Serve warm or let them cool completely, then store them in the fridge for easy grab-and-go breakfasts!

Serving and Storage Tips

Serve these muffins warm on their own or with a side of fresh fruit for a complete meal. For storage, place the muffins in an airtight container in the fridge, where they will last for about five days. You can also reheat them in the microwave for a quick breakfast.

Helpful Notes

  • Add Herbs: For extra flavor, consider adding your favorite herbs like basil or parsley.
  • Veggie Variations: Feel free to substitute or add different vegetables according to your taste or what’s in season.
  • Freezing: These muffins freeze well! Just thaw them overnight in the fridge and reheat in the morning.

Conclusion

Veggie and Egg Muffins are a winning breakfast choice that combines taste, health, and convenience all in one. With just a handful of simple ingredients, you can create a meal that suits your busy lifestyle. If you’ve tried this recipe, please drop a comment below and leave a star rating! Don’t forget to share this recipe with your friends on social media—what tasty vegetable combinations did you try? We’d love to hear!

Frequently Asked Questions (FAQ)

Can I use egg substitutes?

Yes! You can use egg substitutes like flax eggs or store-bought egg replacements. Adjust the quantity according to the package instructions.

How do I make these muffins gluten-free?

To make them gluten-free, simply ensure that the cheese and any added ingredients are gluten-free. You can use gluten-free flour if you choose to add some to the mix.

Can I add meat to the muffins?

Absolutely! Cooked bacon, sausage, or ham can be great additions. Just make sure to chop them into small pieces before mixing them into the batter.

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Veggie And Egg Muffins 2025 09 23 194558 150x150 1

Veggie and Egg Muffins

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  • Author: chef-ava
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian
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Description

Start your day with these healthy and satisfying Veggie and Egg Muffins, packed with vibrant vegetables and protein-rich eggs.

Ingredients

Scale
  • 6 large eggs
  • 1 cup diced vegetables (like bell peppers, spinach, onions, etc.)
  • 1/2 cup shredded cheese (any type you prefer)
  • 1/4 cup milk
  • Salt and pepper to taste
  • Cooking spray or muffin liners

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a muffin tin with cooking spray or use muffin liners.
  3. In a mixing bowl, whisk together the eggs and milk until well combined.
  4. Fold in your diced vegetables, shredded cheese, and season with salt and pepper.
  5. Pour the egg mixture into the muffin tin, filling each cup about 3/4 full.
  6. Bake for 20-25 minutes, or until lightly golden on top.
  7. Let cool for a few minutes before removing from the tin.
  8. Serve warm or store in the fridge for easy grab-and-go breakfasts.

Notes

Add herbs like basil or parsley for extra flavor. These muffins freeze well—thaw overnight in the fridge and reheat in the morning.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 12g
  • Cholesterol: 180mg

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